okay..i've been reading this for a couple days and I'm only on page 53...this is AWESOME!!! I know this has been said a gazillion times but thanks macsmom!! but I just want to say that your cakes are FREAKING AMAZING!!! I've been looking at all your pictures and dangit..you should be on some those shows!!!! seriously awesome!!!! okay..off to read more..I might get thru the 253 pages by xmas..maybe...
Macsmom....do you mind sharing your Andes Dream recipe? A
Also, does anyone know what a good substitute for vanilla flavoring is? I'm allergic to it and not sure what to replace it with. Any ideas would be great!
I flavor chocolate cake with LoRann creme de menthe. The filling is truffle filling made with Guittard mint baking chips, but you can also flavor white chocolate truffle filling with creme de menthe and color is light green. I stir in crushed mint chocolate cookie pieces.
This is the most addicting thread... and I've only made it through the first several pages before I had to go bake a cake!! I COULDN'T RESIST!!!
Goodbye boring white cake- HELLO DELICIOUSNESS
Thank you thank you thank you!!
~Mandy 
Anyone got a good pinneapple upside down cake recipe or maybe a WASC variation. My BF put in a request, but I've never made one or eaten one before.
TIA
Also, candy melts come in mint flavor (vanilla mint & chocolate). Also, holiday chips are out now
Also, candy melts come in mint flavor (vanilla mint & chocolate). Also, holiday chips are out now
Do we have an orange cranberry flavor on our list yet? Because I just saw this recipe in RedBook and it looks fabulous http://www.redbookmag.com/recipefinder/candied-cranberry-orange-custard-trifle-recipe?click=recipe_sr
It's a trifle, but I'm thinking Orange cake, cranberry fruit and cheesecake mousse filling
I'm making a Jack and Coke cake for a 40th birthday. I made a whiskey cake and I'd like to make the filling with Bettercreme and coke flavor. How would I get the coke flavor in there? Coke is basically sugar with fizz! Any ideas?
I have never worked with Bettercream before, but I found cola flavoring at Nature's Way.com. But if you're crunched for time and can't order, all the recipes I've seen just add Coke and a little cocoa
1/2 cup butter
1 tablespoon cocoa
6 tablespoons Coca-Cola
1 box confectioner's sugar, (1pound)
I'm making a Jack and Coke cake for a 40th birthday. I made a whiskey cake and I'd like to make the filling with Bettercreme and coke flavor. How would I get the coke flavor in there? Coke is basically sugar with fizz! Any ideas?
I would use coke in the cake: 1-3/4 c coke and 1/2 c Jack. You can always let coke sit for a day on the counter to let it go flat if you want to use it in the filling - with the bubbles gone, it will be more concentrated. Maybe even simmer it to get it more concentrated.
Do we have an orange cranberry flavor on our list yet? Because I just saw this recipe in RedBook and it looks fabulous http://www.redbookmag.com/recipefinder/candied-cranberry-orange-custard-trifle-recipe?click=recipe_sr
It's a trifle, but I'm thinking Orange cake, cranberry fruit and cheesecake mousse filling
That looks like it would be great for Thanksgiving!!
If I use the coke in the cake then what would I use for a filling? TIA
Coke flavored cake - maybe cherry filling for a Cherry Coke?
ha ha ha, Jana it looks like you have to update your new recipe file link already!
Thanks dear, it looks great! 
Already did, twice in fact, so thank you very much! *sticks tongue out at bobwonderbuns and then laughs at the name bobwonderbuns*
Ok, I'm officially 3. lol.
That's SO funny, because I ALWAYS laugh at that name also, and I ALWAYS (not just this situation, but many others) say it's because I"m 12!
lolol. Thank you ALL for your contributions!
Do we have an orange cranberry flavor on our list yet? Because I just saw this recipe in RedBook and it looks fabulous http://www.redbookmag.com/recipefinder/candied-cranberry-orange-custard-trifle-recipe?click=recipe_sr
It's a trifle, but I'm thinking Orange cake, cranberry fruit and cheesecake mousse filling
That looks like it would be great for Thanksgiving!!
If I use the coke in the cake then what would I use for a filling? TIA
Just because both Jack and coke are in the cake doesn't mean that they can't also be in the filling . IMO, I would make a Cola cake with Jack, and fill with white choc truffle filling, stirring a couple tbls of Jack - or both Jack and flat coke - into the filling.
i gained 50 pounds just reading this thread. YUMMY!
Thanks Macsmom, that's what I'm going to do! 
Okay, so two questions:
1.- Will I really miss the eggnog if I try to make an eggnog filling with only the real thing, but no Lorann's oil? The stupid thing is $16 for me to buy, and there's no smaller version where I am (not sure if they even make drams of it), and I can't possibly justify the cost and quantity for the amount of eggnog stuff I'm probably going to make this season.
and ...
2.- Has anybody made a nice Gingerbread-flavored cake? What did you use (besides, I'm assuming, gingerbread creamer?) .... help, please!
Thanks!
Okay, so two questions:
1.- Will I really miss the eggnog if I try to make an eggnog filling with only the real thing, but no Lorann's oil? The stupid thing is $16 for me to buy, and there's no smaller version where I am (not sure if they even make drams of it), and I can't possibly justify the cost and quantity for the amount of eggnog stuff I'm probably going to make this season.
and ...
2.- Has anybody made a nice Gingerbread-flavored cake? What did you use (besides, I'm assuming, gingerbread creamer?) .... help, please!
Thanks!
You won't miss the eggnog without LoRann eggnog - you'll be fine witht he real stuff - especially with added nutmeg and a little rum flavoring (it can be Schillings rum).
Okay, so two questions:
1.- Will I really miss the eggnog if I try to make an eggnog filling with only the real thing, but no Lorann's oil? The stupid thing is $16 for me to buy, and there's no smaller version where I am (not sure if they even make drams of it), and I can't possibly justify the cost and quantity for the amount of eggnog stuff I'm probably going to make this season.
and ...
2.- Has anybody made a nice Gingerbread-flavored cake? What did you use (besides, I'm assuming, gingerbread creamer?) .... help, please!
Thanks!
Eggnog cake is great with just the eggnog used for the liquid! You can use a rum flavored filling and frosting or add more eggnog!
Haven't tried ginger cake yet but want to. Maybe with some crystalized ginger in it!
Awesome! I'm only doing the eggnog as a filling, not as a cake, but I love the idea of the added rum and nutmeg flavors. Particularly since the people for whom I am baking wanted a gingerbread cake with eggnog filling in it, and I'm worried the gingerbread flavor may overwhelm.
Though I'm still hoping someone might have an idea for the gingerbread flavor ... I don't necessarily want to use crystallized ginger (though that sounds DELICIOUS), but make it more of a subtle traditional flavor so it doesn't overpower the filling. There is a gingerbread creamer, right? I haven't seen a Lorann flavoring for it ...
There is a gingerbread creamer if you can get it. Recipes I've seen for gingerbread cake use ginger (about 2 tsp), cinnamon (about 1 tsp), nutmeg (abt 1/2 tsp) & cloves (abt 1/4 tsp). The recipes also use brown sugar & molasses. Macsmom may have a better idea, but maybe sub a little less than 1/2 the sugar for molasses or dark brown sugar & add the spices. If you try it I would like to know how it turns out b/c I may try it for cake balls. Then again I may try it anyway----just for flavor purposes. if I get around to it (up to my neck in pies for various charities) I'll post my results
Thanks! Now, if I sub out molasses or brown sugar, will that affect how my cake rises? I won't get the chance for a trial run, and the bottom-most tier is the one I need to do with this, so I would hate to risk flattening of the big tier ...
I have successfully used brown & white sugar. My total amount (both sugars) was 3/4 of what WASC usually calls for. Then I used brown for 1/2 of that. But Macsmom's Creme Brulee cake uses 3/4 brown sugar in the recipe (1 c brown, 1/2 c white & 1/2 c caramel sauce), so I would think you'd be fine with this combo except molasses for the sauce. Hope I didn't totally confuse you!
ETA: add about 1/4 tsp soda to help w/ rising. I would also do whole eggs
Perfect! That sounds awesome. How do whole eggs help the rising?
Thanks again, so much!
Perfect! That sounds awesome. How do whole eggs help the rising?
Thanks again, so much!
It can be just an extra egg white, but with a whole egg since there is more egg volume it will help rise more. How does it help? Well, consider how big and fluffy an egg gets when you scramble it... I don't have a scientific answer 
, but I know it works so well that I have begun adding an extra egg to all of my recipes.
Blast it all -- I haven't received any email notices on this topic, and I'm still watching it!! 
Really, is it just me??? 
Anyone got a good pinneapple upside down cake recipe or maybe a WASC variation. My BF put in a request, but I've never made one or eaten one before.
TIA
Okay, I just thought over this:
If using Rebecca Sutterby's WASC, add two 15oz cans crushed pineapple, drained, (no need to make any other adjustments to the cake recipe).
After the cakes have been baked, level them and generously sprinkle the top of the filling side of the cake with brown sugar. Broil briefly to melt it slightly.
Filling ideas: Cherry fruit filling, pineapple fruit filling with diced maraschinos stirred into it, or White chocolate truffle made with brown sugar with maraschino cherry halves...
What do you think? Some recipes I've seen for "pineapple inside-out" cake use a lemon cake mix.
Awesome Macsmom! Thank you so much! After talking to a couple of people I have heard of the lemon cake too, but I that's seems kind of werid to me, like it would take away from the pinneapple flavor. I really like the idea of the brown sugar added to get that caramel taste.
Off to the kitchen doo doo do doo! (yeah that was a trumpet)
sweet treasures - in my opinion, lemon juice's flavor seems to bake away pretty easily. And you need to be careful because it is very acidic. I just zest about 3 lemons into a batch of yellow cake batter, add 1 teaspoon lemon flavor, and it's absolutely perfect. Very natural lemon flavor. And you can make yourself a nice glass of lemonade with the leftover juice
sayhellojana, I was thinking about the acidicness too. Didn't know how that would affect the cake. I will try the lemon zest; that sounds better. And I love homemade lemonade. When lemons go on sale I make batches of lemonade syrup and freeze for later.
I came across a yummy sounding combo while waiting at Walmart today. I don't remember which holiday magazine it was but it was a White Chocolate cake w/ a cranberry filling. Just glancing over the recipe the filling sounded like a homemade cranberry sauce (cranberries, sugar, cinnamon & oj). But I love cranberry & know not everyone does
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